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Tuesday, 28 February 2017

my favourite pancake recipe & a reason to celebrate.

Good morning!

Today I am doubly happy, because it's pancake day (and I've perfected this recipe lately) AND it's the last day of February, meaning my least favourite months of the year are over, and hopefully the warmth will grace us soon, along with blossom.

I know you shouldn't wish the time away, you should make the most of the here & now, and treasure every moment, blah blah blah.. but I just. cannot. with this time of year.

As much as I love an excuse to be a bit of a recluse, it would be nice to not feel the sting of the bitter wind when you go outside. It would be nice to wear fewer than 5 layers. It would be nice to see the daylight stretch into the evening.

March is the official beginning of Spring, and I'm doing some lovely things that I've been looking forward to for months - mainly, going on a cute cabin getaway with my boyfriend (our first trip lasting more than one night! Will we both come back alive? Only time will tell.) and seeing one of my most favourite bands, The XX.

That's probably enough excitement about Spring for now. Here's that pancake recipe, seeing as that's what today is truly about!

They're those egg & banana pancakes, but a little better! No dairy, which is good for me as too much of it makes my stomach hurt and my skin break out. I usually have porridge for breakfast, but lately when I need a bit more protein/a treat I have these instead, sans Nutella.

MY FAVOURITE PANCAKE RECIPE

(makes approx 6 small pancakes)

INGREDIENTS

• 1 banana

• 2 eggs

• 1 tsp vanilla essence

• 1/2 cup oats

• 1/2 tsp baking powder

OPTIONAL EXTRAS

• chocolate chips

• honey

• peanut butter

• nutella

• fruit (I love raspberries)

• nuts & seeds

METHOD

• mash the banana until smooth.

• beat the egg and vanilla, and mix in with the banana.

• mix the dry ingredients together, and then add to the egg & banana mixture.

• leave the mixture to stand while heating up a non stick frying pan with a little oil.

• spoon 2 tablespoons of the mixture into the pan for each pancake.

• fry for a few minutes on each side.

• if you're adding chocolate chips, sprinkle them on before flipping the pancake!

I always have raspberries in the freezer, so I added some to the warm pan after cooking the pancakes, with a little honey. In between each pancake I alternated spreading a little crunchy peanut butter and a hint of Nutella, drizzled on the raspberry, and devoured them!

I love March too - it's my birthday and as well as the usual celebrations and new outfits, we are going to see Danny Baker and Miles Jupp. Now, if I could just see some early blossom, I'd be made upwww.wholelottarosiesite.wordpress.com